Recipe from The Roasted Root
​

Servings: 6 to 8 servings
A delicious vegan curry recipe with butternut squash, yams, and chickpeas is so cozy and comforting during the fall and winter months! Serve it up with steamed brown rice for a healthy meal!

Equipment​

• Large 12-inch Skillet

Ingredients​

• ▢2 Tbsp coconut oil or avocado oil
• ▢1/2 medium-sized yellow onion chopped
• ▢1 large jewel yam chopped into ½” cubes (4 cups)
• ▢1 small butternut squash peeled and chopped into ½” cubes (4 cups)
• ▢1 Tbsp fresh ginger peeled and grated
• ▢4 cloves garlic minced
• ▢2 tsp coriander
• ▢2 tsp ground cumin
• ▢1 tsp garlic powder
• ▢1/4 tsp cardamom
• ▢1/8 tsp ground cayenne pepper optional
• ▢½ tsp ground turmeric
• ▢1 tsp kosher salt
• ▢2 (14-ounce) cans full-fat canned coconut milk*
• ▢1 (15-oz) can garbanzo beans drained

For Serving:​

• ▢Cooked brown rice
• ▢1 bunch chives chopped
• ▢1 cup fresh cilantro chopped

Instructions​

• In a large skillet or large thick-bottomed pot (I recommend a 12-inch skillet with a deep lip), heat oil to medium-high heat.
• Add the onion and sauté about 2 minutes.
• Add the butternut squash, yam, and grated ginger. Stir and sauté about 3 minutes.
• Add the garlic and spices, and sauté another 3 minutes before adding the coconut milk and garbanzo beans. Stir well to incorporate everything together.
• Cover the skillet with a lid and bring the butternut squash curry to a full boil. Reduce the heat to a simmer and continue cooking until vegetables are cooked through, stirring periodically, about 10 to 15 minutes.
• If serving the curry with rice, prepare the rice while the curry is cooking.
• Serve with chopped Thai basil, or cilantro and chopped chives.

Notes​

*Use two cans of coconut milk if you like a lot of sauce in your curries. If you go this route, you may consider adding extra spices, like another tablespoon of curry powder.

You can replace all of the individual spices with a total of 2 to 3 tablespoons of curry powder. Curry powder is a blend of ground cumin, coriander, garlic powder, turmeric, and cayenne pepper and sometimes cardamom, so replacing them with curry powder yields the same result.

Nutrition​

Serving: 1Serving (of 3), Calories: 630kcal, Carbohydrates: 77g, Protein: 15g, Fat: 32g, Saturated Fat: 26g, Polyunsaturated Fat: 1g, Cholesterol: 1mg, Sodium: 890mg, Fiber: 15g, Sugar: 20g
Course: Main Dishes, Meatless Main Dishes
Cuisine: American, Thai
Keyword: butternut squash and yam curry, butternut squash curry, curry, gluten free, healthy dinner recipes, healthy vegan dinner recipe, sweet potato curry, Thai curry recipe, vegan, vegetarian, vegetarian dinner recipes

 

[Marilynne]

I have not come across yams in Australia yet - I love these little vegetables - scrubbed and roasted or steamed. I could always use Kumera, but my heart will always know these was something missing {oh my poor broken heart ♥}

 

[Inferno4256]

sorry but yuk

 

[Littleboy8]

I have not come across yams in Australia yet - I love these little vegetables - scrubbed and roasted or steamed. I could always use Kumera, but my heart will always know these was something missing {oh my poor broken heart ♥}

You can buy them in 3 shops in Melbourne also on line I just looked them up.

 

[Babybird]

I have not come across yams in Australia yet - I love these little vegetables - scrubbed and roasted or steamed. I could always use Kumera, but my heart will always know these was something missing {oh my poor broken heart ♥}

I will Try and find where you can access some [email protected], you can buy from this or sweet potato does the trick as substitute.
3 klg expensive at 156, but plant 1 on large pot you have supply for life as it yields like potato